You’re fishing in your backyard when you think you’ve caught your first fish.

But wait, there’s more: you may have missed out on one of the most beautiful fish on the planet, the lobster.

In fact, you may not have even caught it.

Lobsters are so rare, so fragile, so hard to catch that only about 10 million survive to adulthood.

And that’s just a handful of species, including lobsters from the Atlantic.

But they’re also extremely tasty.

The best lobsters are those with a soft, creamy texture that melts and browns as it cooks, with a hint of a fishy taste.

There are two primary ways to cook lobsters.

You can sear them in butter, which is the easiest to do, and you can use a combination of frying and grilling.

When cooking lobsters, the butter should be cooked for about 20 minutes in a shallow skillet with a few inches of browned fat to keep the surface of the pan crispy.

Once you’ve gotten your lobsters cooking, it’s time to finish cooking the grill.

Grill them until they’re cooked through, turning them frequently to keep them from sticking to the sides of the skillet.

You want them to be crispy, but not falling apart or burning.

To do this, you want to use a heavy, deep frying pan that’s at least 2 inches thick, and the right depth.

You may also want to place the lobsters on a baking sheet that’s lined with parchment paper.

The crust will be crisp and golden brown when you cut into them, but it’s going to be a little drier after the lobster has cooked.

After you’ve finished cooking the lobster, remove the parchment paper and grill the lobstered fish for 10 to 15 minutes until they’ve cooked through.

This process is called the “grill.”

To finish the meal, place the lobster on a serving platter, top with the crust, and garnish with a small slice of avocado.

You could also serve it over salad or cheese.

Lobster, shrimp, or crab dishes are always a good choice, but don’t overlook the lobster as a meat substitute.

The fish can be seasoned with salt and pepper, or grilled and served over rice or steamed vegetables.

To make lobster bisque, prepare a shrimp stock with white wine, bay leaves, and fresh parsley, then add a splash of water and season with salt.

This simple dish can be served over salad, or even as a main course.

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